Chilli pork spare ribs

Chilli pork spare ribs

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Prep: 10 mins Cook: 1 hr, 30 mins

More effort

Serves 4

Juicy spare ribs braised with a chilli and hoisin sauce that make a succulent side dish to any Chinese feast

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal405
  • fat22g
  • saturates8g
  • carbs20g
  • sugars11g
  • fibre2g
  • protein30g
  • salt4.7g
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Ingredients

  • 600ml groundnut oil
  • 1kg pork spare ribs, separated into individual ribs
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

For the braising sauce

  • 850ml chicken stock
  • 2 tbsp chilli bean sauce
  • 1 tbsp granulated sugar
  • 75ml Shaohsing rice wine or dry Sherry
  • 1½ tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 garlic cloves, finely chopped
  • 2 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp whole yellow bean sauce (optional)
  • 3 tbsp hoisin sauce
  • 2 tbsp cornflour blended with 3 tbsp water

Method

  1. Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.

  2. Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat.

  3. Heat oven to 180C/160C fan/gas 4. Put the spare ribs on a rack in a roasting tin and bake in the oven for 15-20 mins until they are brown, basting with the braising sauce every 5 mins.

  4. Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately.

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